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farmison & co for
Harrods
Every month, we supply Harrods with a new heritage breed of beef sourced from our small network of trusted farmers. This month, we're shining the spotlight on one of our Suffolk farmers, who rear heritage breed Red Poll cattle in the village of Stowupland.
The Carter Family
about the farm
Nestled in the village of Stowupland, The Carter family rear their herd of Red Poll heritage breed cattle on the pasture land across Suffolk. Being 5th generation farmers, the family have been farming the land since 1850, when they first introduced the Red Poll breed for milking. In the early 2000's, the family switched their dairy herd to a suckler herd for beef production as the breed became increasingly popular with top chefs and restaurants alike. The herd happily graze here, slowly and naturally amongst wildlife and ground-nesting birds.
about the breed
red poll
The heritage breed Red Poll is one of our last dual-purpose breeds, which have been largely pushed out by the high-yielding Holstein. This breed thrives in non intensive farming environments, and are often seen in 'herds of a handful' grazing natural pastures in the English countryside. The Red Poll's beef promises rich and juicy character, and is a great all rounder with its well developed flavour, whether for steaks, roasting joints, or slow cooks.
farmison & co
for harrods
We're delighted to supply Harrods Fresh Market Hall with the very best of our British, grass-fed beef. In the heart of London, you can now find sustainable, slow reared, heritage breed beef sourced from our small network of trusted farmers who rear their herds the traditional way, naturally and slowly.
Discover a spectacular array of Farmison & Co free-range beef at the Harrods fresh market hall butcher's counter, from Aberdeen Angus steaks sourced from traditional farms to their heritage breed of the week, like this Galloway, as well as the essentials for the ultimate Sunday roast. Not sure what you're looking for? Harrods experts can guide you through every cut and tell you where it was sourced, how to cook it and what it tastes like.
